A Tale of Two Cod

Cod is looking good at our favorite fish shop in Pike Place Market when we pop into Seattle to visit the art museum and we pick up several large fillets, figuring that we'll make a few meals from them.  We settle on an older recipe, Baked Cod, and one that is new to us, Baked Cod with Buttery Cracker Topping.

Cod from the market

The baked cod is prepared simply, with a short, flavorful topping of olive oil, parsley, scallions, garlic, and lemon zest.  This mixture is brushed over both sides of the fillets, which are then drizzled with lemon juice.  The dish is baked until the cod is cooked through and flakes easily with a fork, around 15 minutes.  We serve with a salad of arugula, lightly tossed with olive oil, salt, and pepper, and topped with fresh burrata, a dollop of tomato jam, a slice of prosciutto, and a drizzle of balsamic vinegar.

Ingredients ready

Ready to serve

Preparing the salad

Dinner is served

To accompany the second cod dish, Baked Cod with Buttery Cracker Topping, we thin slice and roast potatoes drizzled with olive oil.

Preparing the potatoes

For the buttery cracker topping, we finely crush crackers, combine with melted butter, minced chives, minced parsley, lemon zest, onion powder, and garlic powder.  We drizzle melted butter over the fish, turning to coat, mound the cracker mixture on top of the fish, covering it all, and bake.

Ingredients

Preparing the fish

Another dinner is ready

The full table

We've had fun with our cod and enjoyed several great meals.  What a treat!